Mini Butter Tarts
This is a Canadian classic recipe re-imagined with maple syrup and dried blueberries and shrunk to a delicious mouth-sized morsel. To cheat it, use a pre-made pastry. Don't hate me because I slightly revised this iconic Canadian treasure, until you've tried my version. You don't have to add the dried blueberries . Be prepared for them to disappear.
1 cup all purpose flour (250 ml)
1/3 cup cake and pastry flour (80 ml)
1/2 cup cold unsalted butter, cut into pieces (125 ml)
1/3 cup ice water (80 ml)
1/3 cup packed brown sugar (80 ml)
1/4 cup Maple syrup (50 ml)
1/4 cup unsalted butter, melted (50 ml)
½ tsp. real vanilla extract (2.5 ml)
1/4 tsp. salt (1 ml)
1/3 cup dried blueberries or cherries, optional (80 ml)
For pastry, stir together flours and salt in a medium bowl. With a pastry cutter, blend in the butter until the mixture resembles coarse meal. Add the ice water gradually with a fork until dough starts forming. Turn onto a work surface and bring gently together with hands. Do not overwork. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
Preheat oven to 375 D.
Cut in half and leave other half in fridge. Roll the dough 1/16 thick on a lightly floured surface. With a cookie cutter, cut out 12x3”-inch circles. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking. Press the circles into a mini muffin tin for 12. Put the muffin tin in the freezer for 20 minutes. Repeat with other half of dough.
Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt. Pour into a small measuring cup with spout for easy pouring.
Sprinkle a few blueberries into chilled shells .Pour filling over blueberries filling just until pastry’sedge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack
Makes 24 mini tarts